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Homemade 30 Minute Asian Basil Beef and Mango Noodle Salad. recipe photo
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30 Minute Asian Basil Beef and Mango Noodle Salad.

A bright, quick noodle salad with savory basil beef, crisp vegetables and sweet mango for a fast, flavorful weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 ounces rice noodles
  • 2 carrots shredded
  • red Fresno pepper or jalapeño pepper sliced
  • 1 red bell pepper sliced or chopped
  • 2 green onions chopped
  • 1/4 green or purple cabbage shredded
  • 1 pound lean ground beef may also use ground chicken or turkey
  • 1/3 cup low sodium soy sauce plus 2 tablespoons divided
  • 1/3 cup sweet Thai chili sauce
  • 1 lemongrass stalk finely chopped
  • 1 tablespoon fresh ginger grated
  • 2 garlic cloves minced or grated
  • 2 large handfuls fresh basil
  • lime juice from 1 lime
  • 1 handful fresh cilantro
  • 1 mango sliced or diced

Instructions

  • Bring a large pot of water to a boil and cook the rice noodles according to package directions until tender; drain and set aside.
  • In a medium bowl, combine shredded carrots, sliced red bell pepper, sliced Fresno or jalapeño pepper, chopped green onions, shredded cabbage and 2 tablespoons low-sodium soy sauce; toss to coat and set aside.
  • Heat a large wok or heavy skillet over medium heat. Add the ground beef and season with black pepper; cook, breaking up the meat, until browned, about 5 minutes.
  • Add the finely chopped lemongrass, grated ginger and minced garlic to the browned beef and cook until fragrant, about 30 seconds to 1 minute.
  • Stir in 1/3 cup low-sodium soy sauce and 1/3 cup sweet Thai chili sauce, plus 1 cup (one large handful) of fresh basil; bring to a simmer and cook until the sauce reduces slightly and coats the beef, about 3–5 minutes.
  • Remove the skillet from heat, then stir in the remaining 1 cup fresh basil, lime juice and the handful of cilantro.
  • To serve, divide the cooked noodles among bowls, top with the saucy basil beef, then add the carrot and pepper salad and fresh mango. Garnish as desired and serve immediately.

Equipment

  • Large Pot
  • Colander
  • large wok or heavy skillet
  • Medium Bowl
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Use rice noodles cooked al dente to avoid soggy salad.
  • Substitute ground chicken or turkey if preferred.
  • Adjust the sliced hot pepper to control spice level.
  • Prep vegetables ahead to save time.